Traditional Fish Stock
Ingredients
- 2 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood
- 1/4 cup dry white wine
- About 1 quart water
- 1 medium onion, very thinly sliced
- 2 stalks celery, very thinly sliced
- 1 medium carrot, very thinly sliced
- 1 dried bay leaf
- 2 tablespoons roughly chopped fresh Italian parsley leaves and stems
- 3-4 sprigs fresh thyme
- 1 tablespoon black peppercorns
- Kosher or sea salt
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